"My philosophy on cooking is to work with classic principles, learn to work with the tools you have, be as fresh and as seasonal as possible, never stop thinking, and love what you’re doing.”

Owner & Executive Chef Daniel Wecker

"My philosophy on cooking is to work with classic principles, learn to work with the tools you have, be as fresh and as seasonal as possible, never stop thinking, and love what you’re doing.”

Owner & Executive Chef Daniel Wecker

The Elkridge Furnace Inn Backyard Gardens

All EFI Gardens are fully organic and all vegetables are of an heirloom variety. We strive to supply the freshest and most naturally produced foods. We work in conjunction with several local area farms, primarily Myrtle Woods Farms for produce and Copper Penny Farms supplying specialty meats. Both farms are located within several miles of the Elkridge Furnace Inn. All butchering is done in house and all beef is USDA Choice or better. All charcuterie is made in house (various sausages, bacon, ham, pâté, etc.)